Indian-Style Lentils

This Indian lentil curry is incredibly easy to prepare and a good one for cooks just learning about Indian spicing. All of the ingredients are easy to find at your local grocer and made up of staple ingredients that many of us usually have on hand. Feel free to experiment with the quantity of spices used to come up with different flavor profiles and heat levels. It’s a healthy and economical dish that won’t have you sweating over a hot stove, freeing up time to spend outdoors or simply to relax in your favorite recliner.

If you’re like me and stick to dried legumes instead of buying canned ones, this is also an ideal dish because if you forget to soak your beans the night before, lentils are a good meal solution as typically they don’t need soaking. Try this earthy and slightly tangy curry for your next meatless meal. I suggest serving it with some hot rice and Indian flatbreads, such as dosas or fenugreek chapatis for a most satisfying dining experience.

Indian-Style Lentils

Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2008 Simple dish of earthy green or brown lentils seasoned with tomato and Indian spices — an easy main or side Preparation: 5 minutes Cooking time: 1 hour 10 minutes Print this recipe Ingredients: 1 tablespoon butter or olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 2 teaspoons cumin seeds 2 teaspoons ground coriander 1 teaspoon turmeric 1/2 teaspoon cayenne 1 tomato, chopped 3 cups water 1 1/4 cups green or brown lentils, rinsed juice from 1 small lemon (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Heat the butter or oil in a large saucepan over medium heat. Add the onions, garlic and ginger, and stir for 5 to 8 minutes or until the onion browns. Toss in the cumin seeds, ground coriander, turmeric and cayenne, and continue to stir for 1 minute. Add the tomato, simmer for 1 to 2 minutes, then add the water and lentils. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour or until most of the water is absorbed and the lentils are tender. Stir occasionally, adding more water if necessary. Stir in the lemon juice and salt, heat for another minute or two, then serve hot or warm. Makes 4 main or 6 to 8 side servings